51768 ray s cafe seafood margarita Recipes

uncooked scallops, uncooked medium shrimp, peeled and deveined, heavy whipping cream, egg yolk, dijon mustard, salt, cayenne pepper, lump crabmeat, drained, minced chives, canola oil, seafood cocktail sauce , optional

king arthur unbleached all-purpose flour, canola oil, chopped onion, chopped celery, chopped green pepper, sliced green onion and tops, chicken broth, water, sliced okra, paprika, salt, oregano, ground black pepper, shrimp, rinsed and drained , or seafood of your choice, minced fresh parsley

sheet refrigerated pie pastry, crabmeat, drained, flaked and cartilage removed, tiny shrimp, rinsed and drained, chopped celery, mayonnaise, chopped green pepper, diced pimientos, lemon juice, chopped onion, seafood seasoning, shredded cheddar cheese

graham cracker crumbs, sugar, salt, unsalted butter, bittersweet chocolate, chopped, butter, eggs, sugar, all-purpose flour, salt, vanilla, marshmallow cream (about 1 1/2 cups), milk, hershey s mini chocolate hershey chocolate kiss, whole graham crackers, broken up

herradura reposado tequila, cointreau liqueur, orange juice, prepared sweet-and-sour mix, salt , around the rim, lime wedge

patron silver tequila, fresh lime juice, freshly squeezed, orange juice, agave nectar, watermelon cubes, watermelon wedge

ripe strawberries, ripe limes, juiced , plus, lime , wedged for rimming and garnish, sugar, orange juice, ice cube (2 trays ), good quality tequila (8 shots), coarse salt , to rim glasses

extra virgin olive oil, green onions, garlic cloves, finely minced, heavy cream, thyme, sweet basil, oregano (dash), salt, cayenne pepper, paprika, romano cheese, grated, angel hair pasta, black olives, sliced for garnish, shrimp, medium. size, peeled, deveined and butterflied, scallop, lump crabmeat , about two cans, french bread (for sopping up sauce)

black beans (i use s&w premium beans. they taste the best), avocado, chopped, garlic cloves, minced, mango, chopped, jalapeno pepper, chopped, green pepper, chopped, red pepper, chopped, red onion, chopped, lime juice, cilantro, chopped

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

tequila , souza hornitos preferred, simple syrup (original calls for 1/2 oz but add a splash more if you like it a little sweeter), triple sec, pom wonderful pomegranate juice, prepared sweet-and-sour mix

diet sprite or 3/4 cup diet lemon-lime soda, tequila (for alcohol free, this may be left out), sugar-free lemonade-flavored drink mix, lime juice

limes , juiced f, lemon, juiced, orange, juiced, tequila (patron silver premium), orange liqueur (cointreau or triple sec), simple syrup, kosher salt, for rimming glass, lime wedge, for garnish

smoked sweet paprika or sweet paprika, a palmful, coriander , half a palmful, ground cumin , half a palmful, cayenne pepper , half a palmful, a few sprigs fresh thyme , leaves picked and chopped, fresh bay leaves, onion, chopped, green bell pepper or 2 small, chopped, red or green chiles, chopped, ribs celery, chopped, garlic, chopped or sliced, boneless, skinless chicken, cut into large pieces, salt and freshly ground black pepper, flour, plus more for dredging, peanut or vegetable oil, andouille sausage, stewed tomatoes or diced tomatoes with chiles, beer, chicken stock, lump crabmeat or shrimp, peeled and deveined, note : if serving later in work-week, pick up seafood fresh, if serving on cook-night or as second night s meal pick up crab or shrimp with your big-shop., scallions, trimmed and chopped, hot sauce, suggestion : scallion rice.

limes , juice of, tray ice (14 ice cubes), lime sherbet (4 large scoops), good quality tequila, cointreau liqueur or 3 fl oz orange liqueur

unsalted butter, louisiana jumbo lump crabmeat, seafood seasoning (recommended : chef paul prudhomme s seafood magic seasoning), worcestershire sauce (recommended : lea and perrins), blanched asparagus, sliced into 1/8-inch pieces, asparagus tips , 2 inches long, sliced lengthwise, salt, ground white pepper, lemon juice, extra-virgin olive oil, grated parmesan, fine french bread crumbs, louisiana oysters on the half shell, fine french ef = http://www.foodterms.com/encyclopedia/breadcrumbs/index.html class= crosslink debug= 703 715 >bread crumbs, grated parmesan, melted unsalted butter, divided, ground paprika, diced yellow onion, minced shallots, bay leaf, whole-leaf dried tarragon leaves, salt, ground white pepper, ground cayenne pepper, crab stock, dijon mustard, whipping cream, sliced green onions, louisiana jumbo lump crabmeat, egg yolk, sliced green onions, salt, ground black pepper, white vinegar, vegetable oil, red wine vinegar, creole mustard (recommended : zatarain s), sweet paprika, minced fresh garlic, salt, dried whole-leaf oregano, granulated white sugar, olive oil, cucumbers, cracked louisiana crab claws, fresh jalapeno pepper, egg yolk, salt, granulated white sugar, lemon juice, creole mustard (recommended : zatarain s), dry mustard powder (recommended : coleman s), white vinegar, minced fresh garlic, vegetable oil, sliced napa cabbage, sliced red cabbage, grated carrot, sliced green onions, chopped flat leaf parsley, water, lemon, salt, peeled louisiana shrimp, unsalted butter, softened, shelled pistachios, salt, chopped lime zest, lime juice, drops hot pepper sauce (recommended : tabasco), louisiana drum fish fillets, about 1/2-inch thick, seafood seasoning (recommended : chef paul prudhomme s seafood magic seasoning), clarified butter, unsalted butter, peeled louisiana shrimp, shrimp stock

evoo, garlic, chopped, fresno chile peppers, thinly sliced, red onion, finely chopped, salt, dry sherry or dry vermouth, tomatoes , large halved and small left whole, dried oregano or marjoram, fresh basil leaves (about 20), torn, fresh flat-leaf parsley leaves, chopped, salt, mixed seafood , such as shrimp, crabmeat, lobster meat and firm white fish, freshly ground pepper, seafood seasoning , such as old bay, evoo, dry vermouth, linguine

frozen container limeade or margarita mix (recommended: bacardi brand), tray ice cubes, shots tequila, cranberry juice